Southern Fried Chicken
This is succulent comfort food from the Deep South, with the traditional accompaniment of a smooth cream gravy
Prepare ahead: Steps 1 and 2 can be completed 1 hour or more before cooking.
Preparation Time20 min
Preparation Time - Text20 mins, plus chilling
Cooking Time25 min
Cooking Time - Text25
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party
Recipe Coursemain course
Five Ingredients or LessYes
Taste and Texturecrisp, savory
- 1 2/3 cups all purpose flour
- 1 tsp dried thyme
- 1 tsp Cajun seasoning
- 1 tsp sugar
- Salt and freshly ground black pepper
- 4 chicken drumsticks
- 4 chicken thighs
- 2 large eggs
- Vegetable oil, for deep-frying
- 1½ tbsp all purpose flour
- 1¼ cups whole milk
- Large plastic food bag
- Large deep saucepan
- Deep-frying thermometer
- Prepare ahead
Combine the flour, thyme, Cajun seasoning, and sugar in a large self-sealing plastic bag and season well with salt and pepper.
One at a time, add the drumsticks and thighs to the bag and shake until coated. Transfer to a wax paper-lined baking sheet.
Beat the eggs in a shallow dish. Dip the floured chicken in the egg, then return to the flour and coat again. Place the chicken on the baking sheet and chill for 30 minutes.
Fill a large deep saucepan halfway with oil and heat over high heat to 325°F (170°C). Add the chicken and deep-fry for about 20 minutes or until cooked through. Transfer to paper towels.
To make the cream gravy, transfer 2 tbsp of the frying oil to a saucepan. Whisk in the flour. Cook over low heat for 1 minute, then whisk in the milk. Cook, whisking often, until thickened. Season with salt and pepper.
5. To make the cream gravy, transfer 2 tbsp of the frying oil to a saucepan. Whisk in the flour. Cook over low heat for 1 minute, then whisk in the milk. Cook, whisking often, until thickened. Season with salt and pepper.
2008 Dorling Kindersley